An easy, go to soup, great for winter and so creamy! You can even swap the pumpkin for a butternut squash – whatever you have in the fridge! Happy cooking
1 kg of pumpkin ( skin on) – cut into cubes
2 litres of vegetable stock
1 large onion
2-3 large potatoes – cut into cubes
½ tsp of turmeric
stick of cinnamon
2 cloves of garlic
olive oil/coconut oil
fresh parsley to top
salt and pepper
coconut cream to stir in
Roast the potatoes and pumpkin in 200C for 45-60 min.
In a large pot heat the oil, cut onion into cubes and fry until golden brown. Add pumpkin (without the skin) and potatoes, season with salt and fry, stirring for about 5 minutes. Finally, add turmeric, cinnamon, garlic and the stock.
Cover and cook for about 15 minutes. Remove cinnamon stick before blending.
Mix in a blender, topped with coconut cream and fresh parsley.